A heavenly combo of creamy banana custard, buttery graham crust, whipped cream, and fresh banana slices. These no-bake treats are easy, impressive, and absolutely irresistible!

🕒 Quick Facts:

  • Prep time: 20 minutes
  • Chill time: 2 hours
  • Total time: ~2 hrs 20 mins
  • Servings: 12 mini pies
  • Difficulty: Easy
  • Ideal for: Summer desserts, kids’ parties, make-ahead treats, banana lovers!

🛒 Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs (about 10 full crackers)
  • ½ cup unsalted melted butter
  • ¼ cup granulated sugar

For the Banana Cream Filling:

  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1¼ cups cold milk (whole or 2% recommended)
  • 1 cup whipped cream (or whipped topping like Cool Whip)
  • 2 medium-sized ripe bananas, sliced

For Topping:

  • 1 cup whipped cream or whipped topping
  • 1 banana, sliced (fresh, for garnish)
  • Optional: drizzle of caramel or honey

🍽 Equipment Needed:

  • 12-cup muffin tin
  • Paper or silicone cupcake liners
  • Mixing bowls
  • Electric mixer or whisk
  • Spoon or small spatula

👩‍🍳 Instructions

1. Make the Graham Cracker Crust

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar.
  2. Stir until mixture resembles wet sand.
  3. Line muffin tin with cupcake liners and press 1–2 tbsp of crust mixture into each liner. Use the back of a spoon or small glass to press down firmly.
  4. Chill crusts in the fridge while making the filling (at least 10–15 minutes).

2. Prepare the Banana Cream Filling

  1. In a medium bowl, whisk together the pudding mix and milk for 2 minutes until thickened.
  2. Fold in 1 cup whipped cream until smooth and creamy.
  3. Slice 2 ripe bananas and place a few pieces on top of each chilled crust.
  4. Spoon the banana cream filling evenly into each cup over the banana slices.

3. Chill the Pies

  • Cover the muffin tin with plastic wrap.
  • Refrigerate for at least 2 hours (or overnight for firmer pies).

4. Top and Serve

  1. Once chilled and set, remove pies from the fridge.
  2. Add a generous dollop of whipped cream on each.
  3. Top with fresh banana slices and a drizzle of honey or caramel for extra wow factor.
  4. Serve chilled and enjoy every creamy, crunchy, fruity bite!

🍌 Storage Tips:

  • Store in the refrigerator in an airtight container for up to 3 days.
  • Best eaten fresh, as bananas may start to brown after day 2.
  • You can prep crust and filling a day ahead and assemble just before serving.

🧠 Tips & Tricks:

  • Prevent banana browning: Dip sliced bananas in lemon juice or citrus soda before layering.
  • Use mini tart pans for a fancier look.
  • Swap in chocolate pudding for a banana-choco twist.
  • Crust alternatives: crushed vanilla wafers or digestive biscuits.
  • For a protein boost: Add Greek yogurt to the filling or use protein pudding.

🔁 Variations:

1. Peanut Butter Banana Cream Pies

Add 2 tbsp of peanut butter to the pudding mix before folding in whipped cream.

2. Nutella Banana Pies

Spread a thin layer of Nutella on the crust before adding bananas.

3. Coconut Banana Cream Pies

Use coconut pudding and sprinkle toasted coconut on top